If you love Bounty Bars, you’ll love these No Bake Chocolate Coconut Bars. With only three ingredients and no baking, they are also fun to make with kids. The perfect holiday treat to add to your festive sweets platter.
Hands down, one of my favorite chocolate bars is the Bounty Bar. Well, it’s a close call with Reece’s Peanut Butter Cups. But, they are both at top of the list. After moving over here to Spain 24 years ago, I quickly discovered you couldn’t buy either. What? I quickly adapted and learned to live without. However, as years passed, you can usually find Bounty Bars and occasionally Reece’s Peanut Butter Cups. Saved!
In the meantime, I learned that you can make your own Copycat Bounty Bars at home. Oh, I tired to make the Reece’s Peanut Butter Cups, but failed. So, still working on that one. However, these Chocolate Coconut Bars are so easy to make and pretty much like the real Bounty Bar. The only problem I have when i make them is to stop eating them. So let’s take a look.
Here’s the Three Ingredients We Need To Make The No Bake Chocolate Coconut Bars
- Coconut
- Sweetened condensed Milk
- Chocolate
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
How To Make These Chocolate Coconut Bars
- Mix together coconut and condensed milk – in a large bowl, combine the condensed milk and shredded coconut. Stir until it comes together and pretty much forms a paste.
- Form into logs – Scoop up some of the coconut mixture and roll it into a log. Repeat until you have used all the mixture. Place the bars on a baking sheet lined with parchment paper. I got 12 bars out of this recipe. You can choose to make them bigger or smaller as you like. But trust me, these are very large and substantial.
- Freeze bars – place the cookie sheet in the freezer for about 30 minutes. This is important as it will much easier to dip the coconut bars in chocolate when they are really cold.
TIP FROM THE KITCHEN – Your hands will get really messy when making these and the bars will stick to your hands. After you make two or three, wash your hands so it’s easier to roll the rest of them.
Melt and Temper The Chocolate
What is Tempering Chocolate?
Tempering chocolate is the process of melting chocolate and then removing it from the heat and adding remaining chocolate until it’s melted. This gives the chocolate a shine and will allow it to stay hardened like a store bought candy bar even when at room temperature.
- Cut chocolate – cut up the chocolate into small 1/2 inch pieces. Try to cut it as uniformly as possible so it will melt evenly.
- Add 2/3 of the chocolate to a double boiler – set it over simmering water and stir the chocolate until it melts. This will take 2 – 3 minutes. Remove from heat.
- Add remaining chocolate – stir in the remaining chocolate and stir until it melts.
Coat The Coconut Bars
- Coat coconut logs in chocolate – place one log at a time into the melted chocolate. I used two forks to completely coat them.
- Lay on a cooling rack – lay out a large sheet of parchment paper and place the cooking rack on top. Place the coated coconut bar on top of the cooling rack. Repeat for all.
- Dust with coconut – I like to sprinkle over a little extra coconut. Do it immediately after they are dipped and before the chocolate starts to harden. This will allow the coconut to stick to the chocolate.
- Allow to set – these will take several hours to set completely.
No Bake chocolate coconut Bars Ready To Enjoy
When these have set, they are ready to enjoy. Like I said, almost just like a Bounty Bar. These are on the big side and have calories to go with it….eeek. See that in the recipe card at the bottom. But they are a treat after all….haha.
How Do I best Store These No Bake Chocolate Coconut Bars
- On the counter – for best results, store them in an airtight container on the counter up to about four days. Make sure they are not in direct sunlight, otherwise, the chocolate will melt.
- In the freezer – you can store them in the freezer for up to about a month. Make sure to remove them from the freezer a few hours before serving for best results.
I decided this year I would start getting Christmas cookies out early as many people are starting to search for them already. I don’t usually start until December, but I know the search is on! If you take a look around the blog, you will find lots, just last week I posted a recipe for Dulce de Leche Thumbprint Cookies. And I’ll have another new cookie recipe out at this weekend coming. And don’t forget I have a collection of The 12 Days of Christmas Cookies that can’t be missed. Take a look around and see what you can find if you’re already baking or looking for ideas. Happy baking friends, and see you all in a few days!
No Bake Chocolate coconut Bars
Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup sweetened condensed milk
- 10 oz milk chocolate
- 5 oz semisweet chocolate
Instructions
- In a large bowl, combine the unsweetened coconut with the condensed milk. Stir to combine.
- Scoop out some of the mixture and form it into a log (keep in mind, I made 12 for this recipe, you can choose to make yours smaller if your prefer). Make sure they are pressed firmly together so they hold.
- Place the coconut logs on a baking tray lined with parchment paper. Put in the freezer for 30 minutes.
- Place 2/3 of the chocolate in a double boiler placed over simmering water. Stir well, until it melts, about 3 – 4 minutes.
- Remove from heat and add remaining chocolate. Stir well until it melts, about a minute more.
- Remove the coconut logs from the freezer.
- Dip the coconut bars into the melted chocolate. I used two forks to roll them over and completely coat them. Repeat for all bars.
- Place the coated bars on top of a baking rack. Place a sheet of parchment paper underneath the baking rack to make for easier clean up.
- Immediately sprinkle with extra coconut if desired. Allow several hours to set.
- Store in an airtight container on the counter up to 4 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- I used a mix of milk and semisweet chocolate. You can use just semisweet or just milk if you prefer.
- Dusting with coconut at the end is optional.
- These are best stored at room temperature. They will be drier if stored in the fridge. Keep out of direct sunlight to avoid the chocolate from melting.
- Can be frozen up to a month in a proper airtight freezer container.
Thanks For Stopping By & Hope To See You Soon!
